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Vegetable Pot Pie

Vegetable Pot Pie

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This savory pot pie is loaded with carrots, potatoes, onions, and mushrooms, then encased in a flaky puff pastry topping. Nothing is more exciting than tapping the tip of a spoon to break through the crispy layers of puff pastry to get a taste of the tender vegetables hiding beneath.

The good news is it doesn’t take all day to make this hearty vegetable pot pie. Purchasing some frozen puff pastry is a quick and affordable way to create individual portions, which makes this dinner easy to serve, store and even freeze for later.

As the dough transforms into golden layers, get the spoons ready to dig down into the bubbly filling!


I love chopping up a variety of produce, especially for comfort foods like this. A combination of carrots, mushrooms, peas, and potatoes makes for a tasty base. The vegetables are sautéed with herbs and garlic for a punch of flavor.

Then, I thicken the filling with a little flour to create a luscious gravy.

Fill the ramekins with the vegetables and gravy, cover with the cut puff pastry squares, cut small slits for tiny vents, brush with egg wash, and bake until golden brown.


Flour is used to thicken the filling in this pot pie. I make a classic roux with equal parts of butter and flour. The vegetables are sautéed in butter first to soften and add more flavor to the filling, then the flour is sprinkled on top.

It’s best to cook the roux for a few minutes to remove the raw flour taste. The vegetable stock and milk are then added and simmered until the liquid is thickened and can coat the back of a spoon, but not overly thick or lumpy.

How to Work with Puff Pastry

Puff pastry is a buttery and flaky dough, made of numerous super thin layers, similar to croissants. It’s a wonderful and quick alternative to homemade pie crust. You can find puff pastry in the frozen aisle of the supermarket.

Make sure to properly defrost the dough before using. It should be cool to the touch, yet pliable enough to handle. The layers are delicate. If the fat in the dough gets too warm, the layers will meld together and not puff up as much once baked.

Best is to thaw it overnight in the fridge. If you forgot, don’t worry. You can thaw the pastry at room temperature. In that case, it will take about 40 minutes.


This recipe works well for root vegetables or other heartier ingredients. Parsnips, fennel, gold potatoes, and sweet potatoes make a nice substitution or addition to Russet potatoes.

For a lower carb option, chop up some cauliflower florets. When corn is in season, slice those kernels off the cob and add them to the mix. Sweet bell peppers or spicy chopped chiles add a nice twist.


A crunchy green kale salad, a mixed green salad, green bean salad, or a cool shaved fennel salad would all be nice sides to serve with the pot pie.

Also, a warm bowl of soup like tomato, carrot, or zucchini would make a nice pairing. For extra protein, pair the pie with roast chicken, fried chicken, sous vide steak, meatloaf, or stuffed portobello mushrooms.


If you just want to make the pot pies a day or two in advance and keep it in the refrigerator. Make the filling, add it to the ramekins, cover and refrigerate for up to 48 hours. Wait to defrost and cut the puff pastry until the day you plan to bake them.

If you want to freeze the pies, make them to completion.


I recommended baking the pot pies completely, letting them cool, and then either refrigerating them if eating within 3 days or freezing them.

The puff pastry will cook faster than the frozen filling, so it’s best to reheat from an already precooked pie.

  • For a refrigerated pie, reheat on a sheet tray at 325ºF for 15 to 20 minutes.
  • For a frozen pie, reheat at the same temperature for 50 to 60 minutes. Make sure to check that the filling is nice and hot.

I couldn’t believe how good they taste when warmed in the oven, it was like it was baked fresh with the crust still crispy!


  • Chicken Pot Pie
  • Cajun Turkey Pot Pie
  • Biscuits and Gravy Casserole
  • Cheesy Tortellini Casserole
  • Broccoli and Cheddar Casserole

Today is Good Friday, and the wrap-up to another year of the Lenten dinner series. It’s a heavy day for Christians made heavier for everyone by the current pandemic. I chose something comforting for today – because I think right now we all need it.

This pot pie is just loaded with veggies so it’s hearty in the best way. The filling is flexible – but I chose veggies with a longer shelf life so this could easily be a “week 2 meal” if you’re trying to space out your grocery trips.

How to make this vegetable pot pie recipe

This pot pie (inspired by Bon Appétit) is chock full of goodness, including mushrooms, kale, parsnips, onion, and white beans. While it takes a bit of time to prepare, it’s ultimately worth it. So don’t attempt when you’re starving after a long day at work! But it’s perfect for a special occasion, especially for a wintery holiday like Thanksgiving or Christmas. The gravy was savory and flavorful, and the topping was surprisingly delicious with the addition of cornmeal and Parmesan cheese.

The main components of this vegetable pot pie recipe: saute up some winter vegetables, then add some spices and flour to create a gravy. In the meantime, mix up the cornmeal biscuit topping dough. The secret ingredients are buttermilk and Parmesan, which makes it moist and super savory! Then place the filling mixture into ramekins or a large baking dish, dollop with the biscuit topping and bake for 30 minutes. Overall it takes about 1 hour and 20 minutes to complete. A few things that could speed up prep time: make the filling and the biscuit topping in advance and refrigerate, then bake it on the day of serving!

This recipe also features parsnips, which are a more unique vegetable. Do you peel parsnips?Absolutely! Make sure to peel parsnips before making this recipe. You can customize this recipe to the vegetables you have on hand or are in season for you, which is likely where the vegetable pot pie recipe concept originated (the old clean-out-the-ice box trick!). Enjoy, and let us know what you might include in your pot pie!

Ingredients of Veg Pot Pie

  • 2 tablespoon butter
  • 1 small onion
  • 1/4 cup corn
  • 6 mushroom
  • black pepper as required
  • 400 gm puff pastry dough
  • 4 cloves chopped garlic
  • 1 small carrot
  • 2 tablespoon refined flour
  • 1 cup veg stock
  • salt as required

How to make Veg Pot Pie

Step 1 Saute the veggies

Heat butter in a pot, add chopped garlic, onion and 2 tbsp refined flour. Mix well. Now add chopped carrots, corn and mushrooms. Saute for a few minutes. Add salt and black pepper as per taste. Pour veg stock in the pan and mix well.

Step 2 Prepare the filling for the pie

Add 1/4 cup peas and 1/4 cup fresh cream. Cook till the sauce thickens.

Step 3 Roll out the dough

Now take readymade pastry dough and divide it into two balls. Roll them out into two thin sheets.

Step 4 Pie preparation

Grease a small serving pot with butter and place the rolled out sheet in it. Tap with hands and line the walls of the pot properly with the sheet and leave the excess hanging on the sides. Now fill the prepared mixture in the pot. Apple some water on the edges of the sheet and place the second sheet on top. Stick it properly and cut off excess dough sides. Your pot should be completely sealed with the dough.

Step 5 Bake

Make a small cut on the top sheet and bake at 180 degrees Celcius for 20 minutes.

Step 6 Ready to be served

Now invert the pot onto a place to remove the baked pie. Cut into pieces and enjoy the veggie overloaded delight.

Cherry Tomato and Basil Quiche

Ready in: 50 minutes (just 10 minutes prep)
Recipe by: SixHungryFeet
Bonus: easy to make, healthy, delicious, can be served cold or right after cooking

This Cherry Tomato and Basil Quiche is the perfect one for summer. Cherry tomatoes are at their best in summer being really juicy and sweet and our basil is just ready to be picked.

The Tastiest Veggie Pot Pie

I know that sometimes when people begin their plant based journey they are concerned that some of their old favourite stand-bys won’t taste as good once modified. Well this recipe will put those fears to rest! I’ve been making a veggie version of this classic for many years and not only is it cholesterol free and better for you, it is absolutely delicious. My friends and family love this and I bet you will too:)

Prep all your ingredients and preheat your oven to 425 F (220 C). Boil a pot of water and add your chopped potato, carrot and celery and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix. Drain and set aside.

In a large skillet over medium heat, melt your Earth Balance (or other vegan buttery spread) and cook your onions and garlic for about 2 minutes. Stir in the flour, salt, pepper and celery seed. Slowly whisk in your veggie broth and then your unsweetened plain almond milk. Whisk for about 5 minutes until thickened. Remove from heat and set aside.

Place your bottom crust into pie dish and pre-bake for 5 minutes. Remove from oven and set aside.

Add your boiled veggies to the ‘sauce’ skillet and mix gently to combine.

Add your veggie/ gravy mix into the bottom pie crust. Cover with the top pie crust, seal the edges and then cut several small slits into the top of the piecrust to allow steam to escape.

Bake in the preheated oven for about 30 minutes or until the pastry is golden brown and the filling is bubbly.

Remove your pie from the oven and allow it to cool for 10 minutes before serving. Enjoy:)

Adapted from Rice, Robbie. “Chicken Pot Pie IX”. All

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Vegetable Pot Pie

Preheat oven to 400°F. Spray four 10-ounce oven-safe custard dishes with cooking spray place on baking sheet and set aside.

Step two

Heat oil in 5-quart saucepan over medium-high heat. Add parsnip, carrot and onions cook 5 minutes until just tender, stirring occasionally. Add mushrooms cook 2 minutes more. Stir in broth, flour, thyme, salt and pepper. Bring to a boil. Stir in asparagus and barley cover, reduce heat and simmer 10 minutes or until barley is tender and sauce is thickened.

Step three

Meanwhile, roll pie crust into a 12-inch circle on floured work surface. Invert a custard dish onto crust and use a paring knife to cut around the dish leaving 1/8-inch overhang, cutting 4 rounds total. Discard remaining crust. Ladle filling into custard cups. Top each with a round of crust and press the edges to seal. Cut a slit in the center of each pot pie. Bake 16 to 18 minutes or until crust is browned. Let stand 5 minutes before serving sauce will thicken as it stands.

A Vegetarian Pot Pie Recipe So Blissfully Delicious, No One Will Miss the Meat

Curls of steam escaping from a heady mixture of garlic-and-thyme scented potatoes and mushrooms, winding their way around Parmesany, herby buttermilk biscuits toward eager, hungry faces—this pot pie is a dinnertime dream. Oh, and it also happens to be vegetarian! With a whole garden’s worth of veggies and potatoes, the vegetarian pot pie filling is plenty well, filling and satisfying—no meat needed. Everything comes together in a thick, fragrant red wine sauce and is then baked until it’s bubbly and the biscuits are absolutely perfect. Are you sold yet? You should be. It’s really, really good.

Sauté onions in olive oil until translucent. Lightly grease a 3-quart baking dish or casserole.

Melt the butter in the same saucepan over medium heat. Add the flour and cook, stirring constantly,until mixture turns golden-brown, about 5 minutes. Slowly add the chicken broth, cream, salt,pepper, thyme and sage. Cook, stirring often, until thickened and smooth, about 5 minutes.

Place the roasted vegetables and sautéed onions into the prepared dish. Top the cookedvegetables with cream sauce and gently stir to combine.

Place the pastry over the top of the filling flute the edges, and cut slits in the top of the pastry for the steam to escape.

Bake pot pies in the preheated oven until golden brown, 25 to 30 minutes.

How to make Vegetarian Pot Pie Recipe

To begin making the Vegetarian Pot Pies, first make the crust. To do this, mix the flours, herbs and salt under “For the flaky crust” into a mixing bowl. Using your finger tips, rub the butter into the flour so it breaks down and the flour resembles resembles bread crumbs.

Next, add ice cold water, 1 tablespoon at a time, and bring the dough together, gradually till the mixture comes together to form a ball.

Do not knead the dough, it should just come together and hold shape. Flatten the dough into a small disc, wrap it in plastic wrap and refrigerate for 30 minutes.

Meanwhile, proceed to make the filling. To do this, place a wok on the heat. Melt the butter in the wok along with a dash of oil.

Add the onions and garlic to the wok and sauté for 1-2 minutes, till the onions turn soft and translucent.

Next, add the bay leaves, carrots, green beans, green peas and potatoes. Sprinkle some salt and cook for a 3-4 minutes, stirring once or twice in between. Add the other vegetables next and mix together.

Then, sprinkle the whole wheat flour on the vegetables and stir in the vegetable stock and the cream. Mix well so it turns glossy.

Add the Worcestershire sauce (if using) and the hot sauce (or the red chilli powder). At this stage you can check the salt and spice levels and adjust according to your taste.

Cook the mix together for a few more minutes. Then take it off the heat and add the herbs.

To assemble the Vegetarian Pot Pies first of all, pre-heat the oven to 190 degrees celsius.

If you are cooking a large batch for a large crowd, use a 8” baking dish or a pie plate. If you are making individual servings, use small ramekins. Fill the choice of your bakeware with the vegetable filling, right to the top.

Then, take the dough out of the dough and place it on a well-floured work surface. Gently, but swiftly roll it out to a large piece of about 1/4" thickness.

If using a large baking dish, carefully drape it over the dish to cover the filling. Allow it to hang over the sides. Trip off the excess dough, leaving a margin overhanging, which you can pinch/crimp to make a pretty edge.

If you are using individual ramekins, cut the large piece of dough into smaller pieces and drape them over the ramekins and seal, the same way.

Using a sharp knife, make small slits on the top of the crust, to allow the steam to escape when it will bake.

Brush the tops of the Pot Pie with whisked egg or milk and place the baking dish or ramekins on a baking sheet/tray (since the liquid may bubble from the edges and spill) and into the oven to bake for 35-40 minutes.

Bake until the crust is golden brown. Remove the pot pies from the oven.

Serve the Vegetarian Pot Pie hot along with Garlic Bread for a dinner party.